Cookbook Challenge 2 - American Vegan Kitchen

This years Cookbook Challenge has been just that - a challenge. I decided not to participate officially in the last 3 or so weeks due in equal parts to not owning the designated cookbooks (Eat, Drink & be Vegan, 500 Vegan Recipes, Vegan Cupcakes Take Over the World - I actually have this one, but didn't have much time or money to make several batches of cupcakes), having too many leftovers from weeks past, traveling and hosting travelers and just good ol' fashioned laziness. The following dishes were actually from the challenge that took place two weeks ago, and I barely participated then. Yikes!

Anyway, last week I cooked from American Vegan Kitchen by Tamasin Noyes, founder of Vegan Appetite. I highly recommend this cookbook to anyone remotely interested in comfort food (I know what you're thinking -  there's food that isn't comforting?). Also interested in classic American foods of diners, delis, cafes or mom's kitchen? Then this is the cookbook for you! AVK is chock-full of rise-and-shine worthy breakfasts, hearty soups, filling salads, thick sandwiches, "meaty" blue plate specials and desserts right out of those classic glass cases seen in diners nationwide. It's a thoroughly enjoyable cookbook, full of nostalgia, colorful photos and promising recipes including donut bites, loaded potato skins, spinach dip, french onion soup, seitan po'boys, burgers, wheat-meat loaf, beer-battered onion rings, pies galore and SO SO SO much more - over 200 recipes! To be honest, I was a little intimated by this book. Everything looked absolutely amazing, and I had no idea where to start! I didn't make much (see aforementioned excuses), but what I did make was superb!

Salisbury-Style Seitan with Mushrooms and Mashed Potatoes with Homestyle Gravy

I started my week with a batch of Tami's Savory Seitan. It was one of the easiest seitan recipes I've ever attempted and the results couldn't have been better. There isn't anything unique about the recipe that I can pinpoint, but I don't think I've ever had such success with any cutlet-style seitan recipe. For anyone unfamiliar with seitan, it's basically a faux meat similar in taste and texture to chicken or thin steak (if you shape it accordingly) made  primarily of vital wheat gluten, broth and various seasonings. This recipe is of the boiled variety and is simmered in a bubbling bath of vegetable broth for about an hour. It was firm yet chewy and oh-so flavorful. I used the majority of the batch to make Tami's Salisbury-Style Seitan - a dish very close to home for me. I grew up eating a boxed frozen variety and loved it with mashed potatoes and corn. Here it is severed with a silky mushroom gravy full of diced onions, thyme and sage. Another winner and a gravy I'll make on a regular basis. I actually liked it better than the gravy that went with the mashed potatoes - yeah, I made two gravies that night. The Mashed Potatoes and Homestyle Gravy were super simple - it's pretty hard to mess up mashed potatoes - and the recipe wasn't anything spectacular. Mashed potatoes have always been one of those dishes for which I've never used a recipe. These were really creamy and the gravy was just OK.

All-American Incrediburgers with Cheezy Mayo

There was no way I was going to cook from AVK and not make one of Tami's burgers. This is the All-American Incrediburger and it was incre-delicious!! A simple mix of textured vegetable protein and vital wheat gluten, these burgers definitely captured that crumbliness of that typical type of burger made from ground-up cow flesh, but it doesn't contain any of the harm, death or guilt! I found it a little difficult to get all of the TVP to mix in with the seitan, but the majority of it stuck, resulting in a really hearty burger. After a quick steam, I opted to bake mine (Tami has instructions for baking, grilling and pan-frying) and dressed them with lettuce, tomato, red onion and Tami's Cheezy Mayo all between two whole wheat burger buns - store bought, but Tami does have a burger bun recipe! The Cheezy Mayo was really simple - vegenaise, mustard, nutritional yeast and a spoonful of white miso. When I'm craving burgers but don't want one ladden with chopped veggies or a slew of mashed beans, this will definitely be my go-to burger recipe.

Inside shot - All American Incrediburgers with Cheezy Mayo

I wanted to make so much more - Deli Reubenettes, Sweet Garlicky Ribz, Sweet and Crunchy French Toast, soft Roasted Garlic Pretzels, for example - and I fully intend to! Just not consecutively. These recipes may be delicious but they are a little to heavy for me to eat on a daily basis and rely primarily of faux meats like seitan. Albeit easy and cheap to make, seitan sometimes gives me ridiculous gas, probably because I eat too much of it! Instead of several more savory dishes, I opted for a decadent dessert that I'm still enjoying a week later.

Oh, what's that you say? Only one of the greatest pies on earth! That right there is the Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce. Want to see it again? Ok!

Remember those Hershey's Sundae pies that Burger King sold? This recipe reminded me a lot of that dessert (something else that popped up in my childhood pretty regularly), but was actually much healthier (albiet not very healthy in and of itself). Tami's peanut butter pie combines puffed rice cereal in a dark chocolate sauce which is then frozen in a pie pan. Meanwhile, peanut butter and vegan cream cheese are whipped together until thoroughly combined and spiced up with some agave nectar, fresh lemon juice and vanilla extract. It's essentially a less cheesy peanut butter cheesecake filling that is poured on a crispy chocolate crust. A chocolate fudge sauce ties everything together for one mouthwateringly scrumptious dessert that requires no baking - which makes it perfect for the upcoming summer months. Just stick it in the freezer for a few hours and you're ready to serve! I've stored mine in the icebox for over a week and it still tastes great.

Since we cooked traditional north American favorites last week, it only seems appropriate that we explore the vegan cuisine of our southern neighbors. Next week I'll be cooking from Viva Vegan! from best-selling author Terry Hope Romero. Anyone at all familiar with vegan cookbooks will recognize her name and adorable face from such works as Veganomicon, Vegan Cupcakes Take Over the World and Vegan Cookies Invade Your Cookie Jar (not to mention The PPK!). I can't wait for a week of empanadas, arepas, rice and beans and maybe even a successful vegan flan!

Vegan MoFo 2010: THE FINAL DAY

20 posts behind me...

November 30th, today, is the final day of Vegan MoFo 2010. While I may have burnt myself out within the first two and half weeks, I'm really excited to continue participating for as long as MoFo lives. Though I only ended up blogging the recommended minimum of 20 posts, I'm glad I participated. This past month was drowning in delicious vegan goodies from bloggers all around the world, and I've bookmarked so many blogs and recipes for future use. There were so many interesting, creative and compassionate people participating this year! Thanks to everyone that read and supported my blogging efforts; you've all inspired me to continue blogging for as long as I possibly can. GO VEGAN MOFO IV!

Matt and I just returned from a long weekend in Tallahassee, FL. We spent the last four days with best friends, cooking, drinking and laughing. Thursday was spent at Meg and Sebastian's house, cooking up an awesome all-vegan thanksgiving spread. Honestly, we made way to much food for four people, but everything was delicious. And because we were just visiting, I didn't have to worry about what to do with all of the leftovers. Still enjoying that cheesecake after four days, Meg?!

Sebas and Meg, cooking green beans and sweet potatoes


I spent the last week and a half planning Thursday's menu and exceptionally pleased with the results. For an appetizer, I made the Pepper-Crusted Cashew Goat Cheese from Vegetarian Times magazine. If you've ever planned to make this, which I highly recommend that you do, remember that it requires advanced preparation. You'll need to start making this atleast 36 hours prior to your planned serving time. The cheese was excellent; it was tangy, soft and spreadable, but hard enough so that it kept it's shape. I ended up baking the cheese for about 15-20 minutes longer than the recipe suggested.



Parsley and Pepper-Crusted Cashew Goat Cheese from VT...half-eaten!

In addition to the cashew "goat cheese," I made Seitan en Croute, a recipe originally published in 500 Vegan Recipes that author Joni Marie Newman featured on her blog, Just the Food. Not only does it look amazing (I'm midly obsessed with braided pastry dough...ok, ok, all things pastry dough!), but it was one of the finer tasting seitans I've ever made or had prepared for me. Matt and I tested the recipe earlier in the week, halving all of the ingredients. The tester was dry, which slightly worried me. Thursday's loaf was much moister, though I think I may have added too much liquid smoke. Regardless, it was tasty!



Seitan en Croute

Fine food and finer company, wouldn't you say. Below is a photo of Sebastian, Matt and Meg behind all of the glorious grub. Spread from left to right: green beans and veggie sausage with sweet potato puree, sweet potato casserole with dandies (vegan marshmallows), off-center piece of Seitan en Croute, mini macaroni and cheese pies topped with walnuts and parsley, extra-creamy macaroni and cheese, maple-roasted brussel sprouts with pistachios, and a bottle of beaujoulais nouveau! YUM

It was a great weekend away from Baton Rouge and the ol' job. I've missed Tally so much these past few months; that trip was everything I needed and more. I can't believe I'm already back, sitting in my office at my desk. I miss you Tallahassee!

Vegan MoFo 2010: Day Sixteen

What a long, busy day! Work meetings filled up most if my day, even resulting in a few hours of overtime. Rush hour traffic was heinous and it took me twice as long to get home. I'm exhausted, stressed and not hungry in the least. I promise to get back on track tomorrow. I'm thinking about terykai tempeh with broccoli stir fry. Tonight, I'm having tea to settle my nerves and chills (cold front!) and popcorn to accompany The Abyss.

While I don't normally grab the Earl Grey (I'm more of a chai drinker), Matt was having a cup and it's his preferred. I added almond milk, agave and cinnamon to make it much more comforting.

 

I don't know about you, but I'd rather not eat plain popcorn. I like to dress mine with an assortment of spices, depending on my mood. Tonight, I wanted something warm and a little spicy. I opted for nutritional yeast (as always with popcorn) and a mild curry powder. This popcorn was full of flavor and  swiftly disappeared between my roommates and I.

Vegan MoFo 2010: Day Twelve

Day Twelve: Free Rein Friday

Following last week's precedent, I'm breaking this week's theme to celebrate the end of the work week. It's Friday!!! Those of you with nine-to-five weekday jobs understand my glee. While I may be spending nearly all of Friday's sunshine in a poorly lit office and infront of a blinding computer screen, my mind and actions revolve around what is to be. Once the computer is put to sleep, the weekend cometh.

What better way is there to kick start the weekend than with a good ol' sammy?! Easily my favorite type of food, sandwiches are a definite staple in my diet. From the moment I discovered my very first Sticky-Crunch as a kid, (toasted bread, peanut butter and potato chips smashed together by pounding fists - handmade panini!?), I knew I'd be a sarnie-lover for life. What I admire about the sandwich is it's inherent freedom, spontaneity and portability. There are virtually no restrictions when construction a one. All you really need is an exterior that will hold it's shape throughout consumption and an interior of harmonious flavor! I'm so overwhelmed by the thought of sandwiches right now. Ah!



Jamaican Jerk TLT(S)



Last night I had the aforementioned craving. I needed to eat a sandwich. My cupboard was bare, but I had just enough to satiate my appetite. Half a block of tempeh, baby romaine, tomato, sprouts and two slices of gluten-free bread was all I would need, and all I thought I had. Lo and behold, a jar of Jamaican jerk marinade mailed from my grandmother in south Florida! The tempeh was put to the marinade, and I whipped up a spicy stone-ground mustard and vegenaise spread, seasoned with some jamaican curry powder (also sent by grandma). What resulted was a sweet and spicy sammy known, from this moment on, as the Jamaican Jerk TLT (plus sprouts!). Inspired by the classic BLT, this sandwich awakens the palate with a sweet heat from the pimento (allspice) and scotch bonnet peppers in the marinade. It's crunchy and moist all at once! I'll post a complete recipe over the weekend.

Happy Friday!

Vegan MoFo 2010: Day Eleven

Day Eleven: Bare Minimum Banana Split Cupcakes



Cupcakes are perfect for young children! As an adult, imagine holding one of the increasingly popular oversized-cupcakes in the palm of your hands. You're feeling giddy, right? That's the same sensation I imagine a kid to feel when given a cupcake; even I feel that way when eating a regular sized cupcake! Now, what if you combined that cupcake with the infamous banana split? I know, it'd be quite the sensation! Well, Vegan Cupcakes Take Over the World does just that. I made the Banana Split Cupcakes for Matt's birthday last year and they were scrumptious. Last night I wanted to make them again, but my pantry was pretty bleak. I'm going to call these Bare Minimum Banana Split Cupcakes because it's missing some of the key components of the aforementioned sensation. "Why not just call them regular old 'cupcakes', Mikaila?" Well, inquirer, because I really want them to be Banana Split Cupcakes, and if I wish harder enough, maybe they will transform over night...

This baby is filled with mashed banana and strawberry, so the 'split is definitely there. So it's missing a real marishino cherry? Pfftt, that candle looks mighty fine to me. Sprinkles? Yeah, what of them? Hand-whipped vanilla buttercream frosting and chocolate ganache work for me. ENJOY, KIDDOS!

Vegan MoFo 2010: Day Ten

Day Ten: Spaghetti Dinner

On top of spaghheeettiii, all covered with noooooch...

There is something uniquely youthful about spaghetti dinners! It's an inexpensive, fast and versatile meal solution that few people actually dislike. Even the pickiest children will enjoy pasta, as long as the noodle shape is enticing and the sauce is just right. The possibilities are only limited by your imagination, or kitchen pantry. As a kid I would load up my portion of pasta, usually short and fat rigatoni noodles, with butter and Parmesan cheese, while my sister preferred marinara (or ketchup!). At grandma's house, my siblings and I always ate spaghetti (cut up by grams) in meat sauce mixed with corn kernels! What was your preferred pasta preparation as a kid?

While there may be exponential amounts of pasta and sauce combinations, nothing compares to good ol' spaghetti and (not)meatballs. Normally I would prefer to devour more interesting varieties of pasta, but who has ever heard of Cavatappi or Conchiglie and (not)meatballs?! I may be keeping the noodle, but one "tradition" I'm not sticking to is the meat in meatballs. Beanballs are my topping of choice! Packed with all the protein, taste and texture and none of the blood, cholesterol or cruelty.

Spaghetti and Beanballs from Veganomicon

From the infamous Veganomicon, a cookbook every vegan should own, this recipe couldn't have been easier! Would you believe me if I said that boiling the pasta water was the most time consuming step? The beanballs are comprised of pantry staples, and allow generous room for modification. They were moist with a crunchy exterior, perfectly remniscent of my childhood spaghetti dinners.

And no spaghetti dinner is complete without..."SPAGHETTI TIME"



Vegan MoFo 2010: Day Nine

Day Nine: Broccoli & Pumpkin Cheese Soup (GF)

Just a quick personal plug: Vegan MoFo Headquarters International featured my post from yesterday on their daily roundup! Here is the link: Vegan MoFo Roundup 8: Finger Food. So exciting!!!! Now, back to the blogging...

As a youngin', my favorite cold-weather treat was a hearty, creamy bowl of soup and a slice of toast. Campbell's Broccoli Cheese Condensed soup was one of my favorites, and I could easily eat the entire can! Nowadays, I skip the nonperishables and opt for soup that I make from scratch. It's a great way to warm your home and your belly. Residual heat and steam from the stovetop is guaranteed to bring everyone into the kitchen, especially if you're offering samples! Here is my recipe for an updated version of many people's childhood favorites: Broccoli and Pumpkin Cheese Soup. The addition of pumpkin lends a sweetly savory note and is the perfect addition for the season. It's also free of gluten!

Broccoli and Pumpkin Cheese Soup

Serves 4

2 teaspoons olive oil

1 medium onion, finely chopped

1 small carrot, finely chopped

2 teaspoons "italian seasoning" (I used a combination of basil, oregano, thyme and parsley)

1 teaspoon tarragon

1/2 teaspoon cayenne pepper, or to taste

3 cups vegetable broth, or water (I used 1 cup of broth and two cups of water)

1/2 cup pumpkin* (fresh and roasted until soft, or puree from a can)

1/2 cup of coconut milk, or your favorite nondairy milk

1 teaspoon mustard

1 cup nutritional yeast, divided

1 teaspoon garlic powder

1 teaspoon salt, or to taste

1 tablespoon of miso (I used red, but I think any variety will do)

1 tablespoon vegan margarine (I used Earth Balance)

2 1/2 cups chopped broccoli florets

* I used leftover roasted pumpkin

Heat oil in a large saucepan over medium heat. Add onion and carrot and saute until very soft, about 7 minutes. Add the italian seasoning, tarragon and cayenne, and saute for one more minute. Add broth/water, pumpkin puree, coconut milk, mustard, 1/2 cup of the nutritional yeast, garlic powder and salt and stir/whisk until combined. Bring to a boil. Reduce heat to medium low and simmer, uncovered, for about ten minutes. It should thicken only slightly.

Ladle most of soup mixture into a blender. If all of it doesn't fit, don't worry. Just make sure to try and get most of the vegetables in the blender so the soup is smooth. Add the miso to the blender and blend until smooth, several minutes (If your soup is still hot, remember to allow the steam to escape. If your blender has a portal on its lid, tilt it up. If not, create a gap between the blender and the lid; start the blending process on the lowest setting and gradually increase the speed).

Return the blended soup back to your saucepan and bring to a simmer on medium high. Whisk in remaining nutritional yeast (1/2 cup) and vegan margarine until fully incorporated. Add the broccolie florets and simmer, uncovered for 5-10 minutes, stirring occasionally. The soup should be relatively thick by now, but still viscous enough to be called soup. Taste for salt and add a few cracks of fresh black pepper. You're ready to eat!

Vegan MoFo 2010: Day Eight

Day Eight: "Bugs" on a Log

Onward we march, armed only with our santoku kitchen knives and wooden chopping blocks, bracing ourselves for the violently scrumptious storm that is Week Two of Vegan MoFo 2010! Many warriors bloggers braved through week one of MoFo with inventive edibles, considerable amounts of confections, and goodies galore! Even The PPK had been subjected to a profusion of food porn and other MoFo excitment. Today marks our entrance into the depths of MoFo territory. Week two will be grand, and the internet will rumple with an abundance of vegan grub!

This week I'll be working from a menu that is geared towards children! Several childhood favorites and kid-friendly recipes (or atleast what I think kids will like) will make an appearance on the blog. In addition to the menu below, Matt will be lending his snacking expertise and offer several tips, tricks and recipes for deliciously easy and convenient snacks. Don't be fooled, this menu will be creative enough for children AND satiating enough for adults (and adults that think they are still kids, like me!).

The Five Course Vegan

Kooking for Kids, or A Way to Revive the Child in You!

A Bunch of "Bugs" on Logs

Broccoli and Pumpkin Cheese Soup

Peanut Butter, Banana and Mixed-Berry Salad

Spaghetti and Bean Balls

Banana Split Cupcakes

Milkshakes!!

Exciting, right!? I love incorporating "kid" foods into my diet because they are usually easy and fast to make while still packing a lot of nutrition; plus, kids always pack the best snacks in town! When I was young, my mom used to make us open-faced Ritz cracker sandwiches. She would mix and match peanut butter, jelly (usually grape), butter and American cheese to create a bunch of different combinations - peanut butter and cheese, butter and jelly, jelly and cheese, etc. The combinations were infinite, at least in my undeveloped brain. Another favorite snack of mine was ants on a log. Peanut butter was my favorite "food" for most of my childhood (and still ranks high on my list!), so I naturally enjoyed the sweet and salty snacks. In the spirit of my juvenility, I've recreated this childhood staple into a few different "bugs" on logs.*

Bugs on Logs


Ok, here is the breakdown:

1. Ants on a Log - peanut butter and raisins

2. Beetles Stuck in Mud - almond butter and chopped Medjool dates

3. Spiders on a Snowy Branch - Garlicky Cilantro hummus and chopped Kalamata olives

4. Fire Ants in the Sand - Pumpkin-Cashew Cheese dip and dried cranberries

The pumpkin-cashew cheese was inspired by Kathy over at Healthy. Happy. Life. I didn't reserve enough time to follow her instructions for her Pumpkin Spice Cashew Cheese Dip, but I've definitely saved the recipe for future use. For this cheeze, I roasted fresh pumpkin (olive oil, salt and pepper @ 400 degrees for about 30 minutes) until very soft. I still had some leftover cashew cream from the Tomato-Fennel soup, so I mixed the two together with more nutritional yeast and salt. Voila!

Upfront: Pumpkin Cashew Cheese with Dried Cranberries. Festive!

*These bugs are definitely vegan!